Related

“Every party is so much fun,” says the co-founder and culinary director of the Vancouver catering company Savoury Chef Foods (savourychef.com). “The traditions — everyone has their own story about what their families have always done. And everyone is always so happy.”

Does that sound like the last holiday party you hosted? Or were you too frazzled to actually enjoy it?

There’s no doubt that adding hosting duties to all the other demands of the holiday season can be fraught with stress. But it doesn’t have to be that way. Just ask WA.

“There was a bit of a time when we wanted to be fancy, then people realized it was more important to spend time with their guests than in the kitchen,” she says. “Food is all about making personal connections. If you can have beautiful food and spend time with your guests, win-win.”

True, we are seeing a return to a more elegant way of entertaining, but these days, it comes without all the over-the-top fuss of the past.

Forget trying to channel Martha Stewart and doing it all yourself. The easiest way to throw a memorable — but stress-free — event is to hire a caterer.

“If you want everything to be taken care of and have the easiest party ever, while still impressing your guests, hire a caterer,” Wa says. “They’ll bring everything in and clean it up after and it tidy during the event. Basically, it’s relieving stress.”

Plus, with the recent changes to B.C.’s liquor policy, she points out, caterers can also provide wine, beer and cocktails. They can even include a host’s signature dish if there is a family favourite.

If you don’t feel like hiring a caterer, you can still hire serving staff. And even if you do want to do it all yourself, you should definitely use rental glassware, cutlery and dishes — not only will everything match, you won’t have to polish it beforehand, wash it afterward or store it when the party’s over.

As for what to serve, we’re seeing a welcome return of the canapé.

“People are going back to more refined dishes, refined canapés,” Wa says. “Something that can be eaten in one or two bites. You have a glass in your hand and you’re talking, so you want something you can pop in our mouth.”

Canapés may look complicated, and it’s true, they do have to be assembled at the last minute. But all the component pieces can be done ahead of time and some can even be purchased instead of home made, as long as the ingredients are of good quality.

“The assembly is the easy part,” she says.

After that, all you need to do is add a cheese plate, a charcuterie platter and some interesting breads.

“And for the holidays, sweets,” Wa adds. “It’s the one time of year people indulge.”

Beyond the food, it’s important to set the mood with soft lighting and easy, elegant decor. There, too, we’re seeing a more refined approach. No need to deck the halls with boughs of holly and swags of gold lamé; a couple of simple floral arrangements should do the trick.

“If you have a good florist, you can just give then your theme and they’ll put something together for you,” Wa says. “Living plants instead of cut flowers have been a trend for the last couple of years.”

No matter what you do, the most important thing is that you, as the host, have time to spend with your friends. And that means keeping things as simple possible.

“That’s part of the art of entertaining, making it look easy,” Wa says. “And then your guests go home and say, ‘Wow, that was a party.’ ”

Recipes:

Mini Flank Steak “Sandwiches”

Taryn Wa, culinary director of Savoury Chef Foods, says you can make most of the components of this toothsome canapé ahead of time from scratch. Or, if time is an issue, you can use purchased chimichurri sauce and fried onions.

Chimichurri Sauce:

1 small garlic clove, minced finely

1 small shallot, chopped finely

1 1/2 tbsp (20 mL) parsley, chopped

1 pinch dried oregano

2 tbsp (30 mL) sherry vinegar

¼ cup (60 mL) extra virgin olive oil

Salt and pepper to taste

Crispy Shallots:

Oil for deep-frying

2 shallots

3 tbsp (45 mL) cornstarch

Salt and pepper to taste

Garlic Bread:

1 1/2 tbsp (20 mL) chopped parsley

3 cloves garlic, minced finely

1 1/2 tbsp (20 mL) unsalted butter, softened

Salt and pepper to taste

2 small ciabatta, pizza bianca or focaccia loaves

Canapés:

10 oz (280 g) flank steak

2 tsp (10) mL olive oil

Salt and pepper to taste

20 pieces garlic bread fingers

3/8 cup (100 mL) chimichurri sauce

¾ oz (20 g) crispy shallot

Make the chimichurri: Mix all ingredients together. Season to taste with salt and pepper. Let sit for at least one hour before serving.

Fry the shallots: Fill a medium-sized pot halfway with cooking oil and heat oil to 300 F (150 C). Slice shallots as thinly as possible and toss with cornstarch. Deep fry just until golden. Remove from fryer and drain on paper towel. Season with salt and pepper and set aside.

Make the garlic bread: Preheat oven to 325 F (160 C). Mix parsley, garlic, butter and salt and pepper together and set aside. Slice the bread in half width wise (as though you are cutting it to make a sandwich), then cut the pieces into 2-x-1-inch (5 cm by 2 cm) rectangles, to be used as the base of the sandwich. Spread each bread “finger” with garlic butter, then place on a baking sheet and bake in the oven until crisp and golden, about 10 minutes. Serve hot.

Prepare the steak: Heat a gas or propane grill to medium-high. Rub steak with olive oil and season with salt and pepper. Grill to rare to medium rare (two to three minutes on each side). Let rest for 2 minutes.

Assemble the sandwiches: Slice strips of beef across the grain into ½ inch (1 cm) slices. Place 3 slices of flank on each hot garlic bread finger and drizzle with chimichurri. Garnish with three rings of crispy shallot. Serve immediately.

Recipe by Taryn Wa, culinary director of Savoury Chef Foods. She notes that you can also use plain purchased crème fraîche and store-bought potato chips — just make sure they are fairly sturdy and of consistent size.

Pickled Cucumber:

1 tbsp (15 mL) rice vinegar

1 tbsp (15 mL) honey

Pinch of salt

¼ cup (60 mL) finely diced cucumber

Caramelized Lemon Crème Fraîche:

1 tsp (5 mL) sugar

1 tsp (5 mL) lemon juice

Pinch of salt

1/4 cup (60 mL) crème fraîche (such as Liberté)

Potato Crisps:

1 medium Yukon gold potato

6 cups (1.5 L) vegetable oil

Salt and pepper to taste

Canapés:

7 oz (200 g) cold-smoked or lox-style salmon, cut into 20 thin pieces

20 potato crisps

3 tbsp (45 mL) Caramelized Lemon Crème Fraîche

1/4 shallot, finely diced

3 tbsp (45 mL) pickled cucumber

2 pieces of chive, finely chopped

Make the pickled cucumber: In a small saucepan over medium-high heat, bring vinegar to a boil. Mix in honey and salt; cool to room temperature. Pour over cucumber and let sit in the refrigerator for a minimum of one hour. Keep chilled for up to one week.

Make the Caramelized Lemon Crème Fraîche: Heat sugar in a small pot over medium high heat; it will melt, then quickly change colour. Remove from heat once it is golden. (Do not touch the sugar, it is very hot!) Carefully add lemon juice and salt. Allow to cool completely. Mix with crème fraîche. Keep chilled until ready to use, up to two days.

Fry the potato crisps: Using a mandoline, cut unpeeled potatoes into 1/8-inch (3 mm) slices. Soak in cold water for a minimum of 1 hour and up to overnight. Drain and dry thoroughly.

Heat oil in a pot large enough for deep-frying to 300 F (150 C). Fry potatoes in batches until crisp and light golden brown. Remove from the oil and drain on paper towel. Season with salt and pepper.

Assemble the canapés: Place 1 piece of salmon on each potato crisp. Garnish with crème fraîche, pickled cucumber, shallot and chive.

Stew the figs: Put all ingredients into a small pot, making sure that the wine covers the figs. Bring to a boil, reduce heat to low and simmer until figs are soft, approximately 20 minutes. Let figs cool in the wine until ready to use.

Lay puff pastry rounds on the lined baking tray and cover them with another piece of parchment. Put another baking tray on top of the parchment. Bake for 20 to 25 minutes, or until golden brown. Remove from oven and cool.

Assemble the canapés: Spread or pipe 1 tsp (5mL) goat cheese onto each puff pastry round. Mound 1 tsp (5 mL) of caramelized onion onto each round. Garnish each canapé with a quarter of a stewed fig and garnish with one leaf of chervil.

Makes 20

Anthony Gismondi’s wine match

Something fresh and white is the match and goat cheese and sauvignon blanc are made for each other.

Make the crispy Parmesan: Preheat oven to 350 F (180 C). Line a baking sheet with a silicone liner. Mound 1 tsp (5 mL) heaps of Parmesan on the liner, leaving at least 2 inches (5 cm) between them. Place in oven and bake until slightly golden, 5 to 8 minutes, checking frequently to make sure they don’t burn. Remove from oven; as they cool, they will become crisp.

Make the kale chips: Preheat oven to 350 F (180 C). Wash and dry kale, and remove the middle rib of each leaf. Brush with olive oil and season with salt and pepper. Place on a baking sheet and bake until the kale is crisp and edges have browned slightly, 10 to 15 minutes. (Take care that they do not burn.) Cool completely, then break into small pieces.

Cook the mushrooms: Heat olive oil and butter in a frying pan over medium heat until butter is melted. Add shallot and garlic and cook until softened and fragrant. Add mushrooms, thyme, salt and pepper, and sauté until mushrooms are cooked through.

Add cream and continue cooking until almost all the cream has reduced and you have a thick sauce. Remove from heat and cool to room temperature. Add lemon juice and chives. Check seasoning and adjust if needed.

Assemble the canapés: Put 2 tsp (10 mL) of mushroom mix on each Melba toast. Garnish each canapé with 1 piece of crispy Parmesan and 1 piece of kale chip.

Recipe by Taryn Wa, culinary director of Savoury Chef Foods. This pretty dessert with its hint of Asian spices is sure to wow the most finicky of guests.

Five Spice Crust:

¼ cup (60 mL) unsalted butter

½ cup (125 mL) brown sugar

1/3 cup (75 mL) pastry flour, sifted

1 tsp (5 mL) Chinese five spice powder

Choux Pastry:

4 large eggs

¼ cup, plus 3 tbsp (100 mL) water

¼ cup, plus 3 tbsp (100 mL) whole milk

1 cup (250 mL) pastry flour, measured, then sifted

1 tsp (5 mL) kosher salt

1 tbsp (15 mL) granulated sugar

3 1/2 tbsp (50 mL) unsalted butter

Pastry Cream:

1 cup (250 mL) whole milk

¼ cup (60 mL) granulated sugar

2 tsp (10 mL) cornstarch

1 egg yolk

½ vanilla bean, split and scraped

Chantilly Cream:

3/4 cup (175 mL) whipping cream

2 tbsp (30 mL) sugar

¼ vanilla bean, split and scraped

Assembly:

10 fresh strawberries, cut into wedges

20 fresh raspberries, halved

40 fresh blueberries, halved

Prepare the Five Spice Crust: Combine all ingredients into a large mixing bowl and mix until dough forms. Refrigerate until firm, at least 1 hour. Roll to 1/10-inch (2 mm) thickness and cut into thumb-sized rectangles.

Make the Choux Pastry: Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Sift flour and set aside. In a heavy saucepan on medium heat, stir together milk, water, butter, salt and sugar. Bring just to a rolling boil. Immediately add the flour all at once and mix thoroughly. Reduce heat to medium and cook until bottom is slightly browned.

Transfer batter to the bowl of a stand mixer fitted with the paddle attachment. Mix for five minutes while allowing the batter to cool. Add eggs in one by one, mixing thoroughly after each addition.

Transfer mixture to a piping bag fitted with a large pastry tip. Pipe thumb-sized lengths of pastry on a baking tray lined with parchment paper. Put one piece of Five Spice Crust on each eclair, then place in oven.

Bake at 425 F (220 C) for 10 minutes until just set, then reduce heat to 325 F (160 C) and bake until done all the way through, approximately 10 more minutes.

Make the pastry cream: In a heavy saucepan over medium heat, stir together three-quarters of the milk and the split and scraped vanilla beans. Bring to a boil. While milk is heating, in a separate bowl, mix together sugar and egg yolk. Add cornstarch and remaining milk to egg mixture and mix until combined.

Once milk has come to a boil, temper the yolk mixture with half the milk. Stir to combine. Put back into pot and mix with remaining milk. Bring to a boil over medium high heat, stirring constantly. Remove from heat and let cool. Store in refrigerator with cling wrap placed directly on custard to prevent skin forming.

Make the Chantilly cream: Combine cream and sugar in the bowl of a stand mixer. Scrape vanilla bean into cream mixture. Using the whisk attachment, mix on high speed until doubled in volume and stiff peaks have formed.

Assemble the eclairs: Pipe pastry cream on bottom half of eclair. Top with berries. Pipe Chantilly cream on top of the berries. Top with second half of each eclair.

Makes 36

Anthony Gismondi’s wine match

The best dessert wine pairing is when the wine is sweeter than the dessert. Canadian Icewine or French Sauternes is the match.

Chateau d’Armajan des Ormes Sauternes 2009, Bordeaux, France, $30

Juicy palate with just enough honey, baked pear and apricot flavours to balance off the vanilla pastry cream.

An intoxicating mix of apricots, baked red apple and spiced honey that will pair seamlessly with the berries, cream and vanilla.

Comments

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.

Share

Salut: Simply fabulous entertaining

Video

Food & Drink Videos

Best of Postmedia

To steel himself for the year-long journey that began Wednesday, Jonathan Pitre has been going over the hard calculus that underpins his decision to pursue a high-risk, high-reward treatment in Minnesota

When he woke up in tears the morning after he had cried himself to sleep, Rohit Saxena knew what he had to do. Leaving his wife, Lesley, asleep in bed, Rohit went downstairs, opened his laptop and began to write. “They say your kids are your hearts outside your body,” he wrote. “I’ll always be […]

Almost Done!

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.